Lemon-Thyme Bread Recipe

Lemon-Thyme Bread Recipe

Lemon and thyme go together like milk and cookies. Fresh thyme is best, but if you must use dried, reduce the amount to 1 tablespoon and crush it between your fingers before adding it to the batter. —Cathy Tang, Redmond, Washington

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine buttermilk and sour cream. Combine the flour, thyme, lemon peel, baking soda and salt; add to the creamed mixture alternately with buttermilk mixture, beating well after each addition.

Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool completely; sprinkle with confectioners' sugar.Yield: 1 loaf (12 slices).

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine buttermilk and sour cream. Combine the flour, thyme, lemon peel, baking soda and salt; add to the creamed mixture alternately with buttermilk mixture, beating well after each addition.

Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool completely; sprinkle with confectioners' sugar.Yield: 1 loaf (12 slices).

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KristineChayes User ID: 1441542272153

Reviewed Aug. 23, 2017

"I've made this bread many times for family gatherings and everyone always loves it. I use my own home grown thyme and increase the grated lemon peel to two tablespoons. It has a fine texture and delicate taste, not overly sweet. A perfect bread for breakfast, tea time or dessert."

"This recipe has become one of my favorites-and a favorite of my family and friends! The mini loaves make terrific gifts--if they last long enough to give!"

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Waitress28 User ID: 6014562196428

Reviewed Jul. 4, 2012

"Love this recipe! Use my own lemon-thyme that I grow and I make muffins. Can't keep them around...family eats them up!"

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Waitress28 User ID: 6014562198248

Reviewed Jun. 19, 2012

"My family loves this recipe, especially the guys. I make muffins and they can't stop eating them. I grow my own lemon thyme so the grandkids love picking it and chopping it."

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samhelton User ID: 6318547194112

Reviewed Dec. 24, 2011

"This is a definite keeper. The keys are fresh tyme and fresh lemon in a great combination. Everyone with whom we've shared this has raved about it."

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katlink User ID: 6318166120044

Reviewed Dec. 7, 2011

"I just made this last night and it turned out very well. The taste is so refreshing and light. The mix of fresh thyme and lemon is excellent!!!"

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Summy User ID: 1386846138565

Reviewed Dec. 5, 2011Edited Dec. 7, 2015

"So much fun to make, and so delicious. It has the texture of Sara Lee pound cake! I am going to try making it without the thyme and lemon and just add some vanilla, and it would taste just like pound cake without all the work. I might even mix in some mini chocolate chips. :)"

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Brammee User ID: 3910049125794

Reviewed Nov. 25, 2011

"This is simply delicious"

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Dianne Blum User ID: 2644369181138

Reviewed Nov. 10, 2011

"I thought this bread recipe was outstanding. It is just different enough to catch your attention, and seems like the perfect thing to serve with a cup of hot tea. I used 1 tablespoon of dried thyme instead of the fresh. It is a recipe I will be making again soon! Dianne"

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Jan520 User ID: 6331199138547

Reviewed Nov. 8, 2011

"We have a lemon tree with so many lemons, so I froze some of the zest.

Tried this recipe, it was very good. Light flavor and just nice with a cup of tea."